Mehr Lesefutter

Dienstag, 24. Juni 2008

The whole family loves trout, either fried or, even more, smoked. Very often I smoked trout at home, mostly in the stovetop smoker, sometimes in the Weber. They always tasted good, but I missed that taste, I remember from many vacations in Austria, where we feasted on fresh smoked trout quite a lot. I remember reading somewhere, a smoked trout should be brined before smoking, so I tried that out last week.

I mixed a brine, using a recipe, Mario Batali uses for his brined pork chops in his book Molto Italiano, placed the fresh trout in the brine and let it sit in the fridge for two days. Then I smoked it in the Weber, doing nothing more to the fish, for 30 minutes, using apple wood chips over charcoal. The result was great, a moist flesh with a clear smoking aroma.

I served the trout with a raw zucchini ribbon salad with a lemony dressing and grilled bread.

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REZKONV-Recipe - RezkonvSuite v1.4

Title:

Mario Batali's brine

Categories:

Marinate, Meat, Fish

Yield:

1 Recipe

Ingredients

4 1/2

liters

Water

1

cup

Salt

1

cup

Sugar, light brown, packed

12

Peppercorns, black

4

Bay leaves

Source

Molto Italiano, Mario Batali

Edited *RK* 06/24/2008 by

Ralph Knauth

Directions

In a small saucepan, combine 2 cups of the water, the salt, brown sugar, peppercorns, and bay leaves and bring to a boil over high heat, stirring to dissolve the salt and sugar. Pour into a large pot or other container and add the remaining 4 quarts cool water. Stir to mix well. Add, whatever you want to brine ( pork chop, chickenbreast, trout ), cover, and refrigerate overnight.

Ralph. Tried it with pork chop and trout, Great recipe, very easy.

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REZKONV-Recipe - RezkonvSuite v1.4

Title:

Zucchini and Yellow Squash Ribbons with Daikon, Oregano and Basil

Categories:

Salad, Cold, Appetizer, Vegetarian, Raw

Yield:

6 Portions

Ingredients

3

small

Zucchini, green, about 1 lb

3

small

Zucchini, yellow, about 1 lb

1

Daikon radish, about 1/2 lb

20

medium

Basil leaves, very thinly sliced

2

teasp.

Oregano, fresh, chopped

H

DRESSING

6

tablesp.

Oliven oil

2

tablesp.

Lemon juice, fresh

1

teasp.

Lemon zest, finely grated

S+P

Source

fine cooking, Juni/Juli 2008, Joanne Weir

Edited *RK* 06/24/2008 by

Ralph Knauth

Directions

Trim the ends of the zucchini and squash. On the mandoline, shave lengthwise into long, wide strips about 1/16 inch thick. When you get to the center, where the seeds are, turn it over and slice from the other side until you get to the center again. Discard the center. Put the zucchini in a bowl. Slice the yellow squash using the same technique and add them to the bowl. Peel the radish and then shave the daikon as you did the squash. Add the strips to the bowl, along with the oregano and the basil.

In a small bowl, whisk the olive oil, lemon juice, and lemon zest. Season to taste with salt and pepper. Toss the vegetables with enough of the vinaigrette to lightly coat them, season with salt and pepper. Serve immediately, garnished with small basil leaves.

Ralph. Real tasty, very easy. Great for hot summer nights. We had it with smoked trout and grilled bread.

Freitag, 20. Juni 2008

Heidi posted a recipe in the German recipe group rk-suite Rezepte ( which is the support group for RezkonvSuite, the IMHO best 'recipe organizing software' on the market ), which I absolutely had to try. It is a fig prosciutto salad, a very simple, but elegant appetizer. It's easy and you can prepare it way in advance.

The recipe is by Jamie Oliver, whose recipes I love for their simplicity and this special something, they always have. In this case he combined fresh and plummy figs, mozzarella and prosciutto ( I used the German prosciutto from Stockmayr, which you can by at Trader Joe's ) with a sweet, lemony dressing. He named it ' Quite simple the world's best salad '. Maybe, he's right with that:-)

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REZKONV-Recipe - RezkonvSuite v1.4

Title:

Quite simple the world's best salad

Categories:

Appetizer, Fruit, Pork

Yield:

4 Servings

Ingredients

4-6

Figs, fresh

Prosciutto

Mozzarella

Basil, fresh

H

HONEY LEMON DRESSING

6

tablesp.

Olive oil

3

tablesp.

Lemon juice

1

tablesp.

Honey

Salt

2

tablesp.

Balsamic vinegar ( optional )

Source

"summer salads" by Jamie Oliver

Edited *RK* 06/13/2003 by

Heidi Lunzer

Directions

For the dressing combine everything and whisk with a small whisk, until it's smooth. Set aside.

Cut the figs from the tips not quite to the bottom twice, like a cross. Push them open, so that you can see the flesh. Put the figs on a small plate, wrap them with prosciutto, sprinkle with mozzarella pieces and torn basil. Drizzle with the honey lemon dressing, be sure, to get some dressing in the figs.